Instructions:

Cook the Chorizo:

1. In a large pan, heat the olive oil over medium heat.
2. Add the chorizo slices and cook until they are crispy and have released their oils. Remove the chorizo and set aside, leaving the oil in the pan.

Prepare the Risotto:

1. In the same pan with the chorizo oil, add the chopped onion. Cook over medium heat until the onion is translucent.
2. Add the garlic and cook for another minute.
3. Stir in the Arborio rice, ensuring each grain is coated with the oil. Cook for 1-2 minutes until the rice becomes slightly translucent.
4. Pour in the white wine and stir until it has mostly evaporated.

Add the Stock:

1. Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until each ladle of stock is mostly absorbed before adding the next.
2. Continue this process until the rice is al dente and creamy, which should take about 18-20 minutes.

Finalise the Risotto:

1. Stir in the cooked chorizo, butter, and grated Parmesan cheese. Mix until the cheese and butter are melted and the chorizo is distributed throughout the risotto.
2. Season with salt and freshly ground black pepper to taste.

Serve:

Serve the risotto hot, garnished with fresh parsley and extra Parmesan if desired.